In a large pot of boiling salted water, add brown rice and cook, uncovered, for 25 to 30 minutes. Drain and place rice back into the pot - cover tightly and leave pot off heat to steam, for about 10 minutes.

Meanwhile, in a large bowl, whisk together water and 1 tablespoon cornstarch. Stir in snow peas, garlic, ginger, sugar, soy sauce and crushed red pepper.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, salt and pepper. Add chicken and toss well to coat.

In a large skillet, heat 1 tablespoon oil over medium-high. Remove half of the chicken from the egg white mixture and shake off excess - place into the skillet and cook, turning pieces occasionally, until golden, about 6 to 8 minutes. Transfer chicken to a plate - repeat with remaining oil and chicken. Transfer chicken to the plate.

Add snow-pea mixture to the skillet - cover and cook until snow peas are tender and sauce has thickened, about 3 to 5 minutes. Place chicken back into the skillet and toss to coat. Serve with rice.

Wow, i have to say I was a bit skeptical about making this dish, but I gave it a try, and since my husband LOVES General Tso's Chicken, I thought I would give it a shot. Well...it worked!! I know where I went wrong, and I know how to fix it for next time, but it turned out delicious!!! Thanks!!